Herbed Hemp Seed Balls

These turned out a bit more like falafel balls than that other kind of ball (this makes me think it might be worthwhile to try hemp seed falafel next time), but they are still delicious on their own as finger food, and really just perfect along with pasta and sauce.

Other herbals and herb balls for the weekend are to be rounded up by Kel at Green Olive Tree.

Herbed Hemp Seed Balls

¼ cup (2 ounces) golden flax seeds, or regular flax seeds

1 ½ cups (8 ounces) hemp seeds

olive oil (be liberal)

3 or 4 onions, diced

5-7 cloves garlic, minced

½ bunch parsley (1/2 cup minced leaves)

½ teaspoon dried oregano, crumbled between your fingers

salt, pepper, and paprika

Cover the flax seeds with ½ cup water and allow them to soak several hours or overnight. Grind the soaked flax to a paste. Toast the hemp seeds in an iron skillet until light golden brown. Lightly crush or process the seeds to a rough meal. Heat the oil in a skillet and cook the diced onions until soft and translucent. Add the minced garlic and continue cooking until soft and fragrant. Mix together the hemp and flax seeds, cooked onions and garlic, minced and crushed herbs, and seasonings, adding more water as necessary to make the mixture hold together. Form into walnut-sized balls.

Put the hemp balls in an iron skillet or other ovenproof vessel, and drizzle them with olive oil. Bake at 350 for forty minutes or until they are nicely brown. You can also try cooking them on the stovetop, but this did not work quite as well.